British consumers persisted with dairy purchases during a turbulent 2023 despite price rises across many of the core categories, with cheese in particular remaining a dinner staple.
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
The dairy major says its snackable yogurt line offers ‘the best of both worlds’ in terms of taste and nutrition and is positioned to appeal to a variety of consumers.
A 9-year cohort study has found evidence that consuming whole-fat dairy may be linked to reversing hyperglycaemia and preventing its progression to type 2 diabetes in pre-diabetic patients.
The yogurt brand aims ‘to inject a sense of fun’ through its latest advertising campaign in the UK as it admits consumers use the dairy staple in unexpected ways.
Yogurt brands will be able to leverage a scientifically-backed health claim for the first time thanks to a successful petition lodged by Danone North America.
The Irish Food Board (Bord Bia) recently released the results of a dairy consumer attitudes survey that sheds light into shoppers’ perceptions, desires, and preferences.
The UK’s post-Brexit import controls are finally being implemented from January 31, 2024. But while their introduction will level the playing field for EU exporters who had enjoyed a relatively frictionless process until now, the additional cost and regulatory...
Freshly made Bulgarian yogurt can feasibly be incorporated into an astronaut's diet to boost gut health and overall wellness in support of humanity’s extraterrestrial ambitions, says a new study.
A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
The biotech firm has become the first company to get the green light from Israeli regulators for its precision fermentation-derived milk protein, paving the way for a new breed of dairy alternatives to land on the market.
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
UK retailer Co-op is getting rid of use-by dates from all of its own-brand yogurts in a bid to reduce food waste and combat the 42,000 tonnes – £100m ($127.6m) worth – of edible yogurt thrown away by UK householders each year, due to guidance printed...
Chobani has launched an industry first – a nationally-distributed line of dairy yogurts with zero grams of sugar – to meet growing demand from consumers that want to reduce sugar without feeling like they’re eating ‘diet’ products or compromising on taste...
What happens when a traditional dairy company expands into plant-based? Is there cross-contamination risk? Do consumers kick back? Are players tempted to drop dairy completely?
Total, Intraplás and Yoplait have announced they have successfully run a pilot test aiming at using certified chemically recycled polystyrene in yogurt pots.
Arla Foods Ingredients has launched the first ever organic micellar casein isolate, helping manufacturers meet demand for organic, natural and functional protein products.
Demand for functional dairy ingredients has never been higher. This is largely driven by the high-protein trend – consumers increasingly understand the proven benefits of high-quality proteins, in particular those from whey, for muscle growth, weight...
For the first time, the main mechanism of lactic acid bacteria with bioprotective effect against yeasts and molds in dairy products has been revealed: It’s all about competition for a specific nutrient, manganese.
Plant-based yogurt has been a bit slower off the starting line than other alternatives to animal-based products, but data from IRI shows that it is hitting its stride with double-digit dollar growth and a steep increase in household penetration at a time...
Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.
In the Greek yogurt company’s biggest brand expansion to date, Chobani will roll out oat beverages, oat yogurt substitutes, oatmeal dairy yogurt, and dairy creamers in the coming months.
YAAR has seen demand rise for its on-the-go dairy snacks with a listing in Ocado, four months after launching in Sainsbury’s and Whole Foods Market, in the UK.
A plant-based yogurt alternative company from Germany has claimed Chobani copied its packaging designs for its recent Non-Dairy line. Harvest Moon hopes to expand distribution to the US and said it “will take legal actions to protect our brand.”
New research suggests that consumption of fermented dairy products such as cheese, yogurt, quark and kefir could lower the risk of coronary heart disease.
A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.
Progress is being made in producing reduced-sugar dairy products that are more acceptable to consumers, researchers from the Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, say in a report in the Journal of Dairy Science.
German dairy cooperative DMK Group said it is responding to changing consumer needs with updates to its Milram brand as more consumers are paying attention to a health-conscious diet and are increasingly turning to products with as little sugar as possible.
European dairy cooperative Arla Foods says Brexit could leave UK consumers with less choice and higher prices, turning everyday staples, like butter, yogurts, cheese and infant formula, into occasional luxuries, and making speciality cheeses ‘very scarce.’
Yoplait yogurt brand owner General Mills has conducted its own
research into the healthy profile of the dairy product and is using
the results to spread further consumer awareness.
